Chef Pedro Wolcott of Guacaya Bistreaux will welcome 2022 James Beard Award winner, Chef Sean Sherman of Owamni for the latest collaboration of the Series. The 6 course meal will take place next Tuesday, January 31. The chefs will come together to serve a delicious menu, combining the flavors of Latin Caribbean and Indigenous cuisine.

Guests will need to make reservations through Tock. Diners can select either 6 p.m. or 8 p.m. seatings. Tickets are $90 per person, and optional beverage pairings can be added for an additional $50; otherwise, cocktails and mocktails created by Guacaya’s partners from Meteor Bar, plus beer, wine, and other non-alcoholic options, can be ordered à la carte.

The menu for the evening includes:

TULE MASI – A seafood broth with fish, coconut milk, chilis, lemon, plantain and yucca
HEIRLOOM CORN CAKE – Annatto beans, roasted poblano, spiced pepita with an arepa base
BUÑUELO – Shrimp a la plancha, tamarind glaze, seren puree, corn croquette and palomitas
MINI CORN TACO – Corn dumpling, corn jam, and an Owamni recipe of popcorn dust
BODOCHI – Yellow rice bollo on bijao leaves, coffee-marinated skirt steak, smoked sofrito sauce and roasted cashews
CORN FLAN – Mango glaze, toasted chili and culantro